Kickin’ Kimchi Soup
Kimchi is a fermented Korean dish that has a very pungent odor and spicy taste. While normal Kimchi should be fermented for more than 72 hours, this soup can be whipped up in a short amount of time. It still manages to showcase the same flavors and hotness thanks to the cayenne pepper and hot chili powder!
Serves 3–4
1 tablespoon olive oil
1 head cabbage, sliced into thin pieces.
3 cups chicken broth
1 tablespoon minced garlic
1 tablespoon grated ginger
1 teaspoon raw organic honey
1 teaspoon hot chili powder
1 teaspoon cayenne pepper (or more for added spice)
Salt and pepper, to taste
Sliced green onions, for garnish
- In a large stock pot, heat olive oil over medium-high heat. Add cabbage and sauté for about 3 minutes, until it starts to brown slightly.
- Add all other ingredients and bring to a boil. Boil gently for about 15 minutes, stirring often. Serve when cabbage is soft and the desired spiciness is reached.
